This was the much awaited crab dinner c** year-end celebration for my teeny weeny department of three. We invited one of our colleagues from another department as she is a crab connoiseur. Four of us, or to be exact, four skinny ladies, sat at a table at Old Airport Road, devouring crabs.

We started the night ordering 2 crabs - one white pepper and one chilli, stir-fried kailan and steamed red garoupa. As they had no la-la (clams), we ordered chilli la-la from another seafood joint that was few stalls down the same row. And the lala was our appetiser to kick-start the night.

The steamed red garoupa was steamed to perfection. Drizzled with a generous helping of shredded ginger, cut chilli, coriander and sauce, it was no-stopping garouping. We wiped out the entire fish. Stir-fried kailan was crisp and refreshing. A good balance to the otherwise crabby dinner.

Next came the crabs. We started off with the chilli crab. One word - heavenly. The sauce was of the right consistency, not too starchy. The taste was a hybrid with a tinge of sweetness and tanginess, amidst the spicy concoction. It was not overpowering and we could still enjoy the natural sweetness of the crab meat. We decided that 2 crabs for the night will not fulfill our insatiable appetite. We went ahead to order another 2 - one in black pepper, one in salted egg.

Next, we tried the white pepper crab. While it was a tad too spicy for me (disclaimer: I am hopelessly un-Singaporean in this aspect as my threshold for spiciness is way below benchmark), the fragrance of the white pepper permeated the crab meat and the white pepper sauce provided an extra kick when you dip the deshelled crab meat before eating.

Personally, I preferred the black pepper crab to its white counterpart. It is not as peppery in my opinion and there is a special taste in the sauce that I can't quite put my finger on. Probably a myriad of sweetness and saltiness, with the kick of black pepper.

The last crab on the table was the salted egg crab. The least popular crab of the night as most of us were used to the creamy or the deep fried version. This version totally took us off guard. It was a stir-fried version, with plenty of spring onion and ginger, amidst crispy chunks of salted egg. The name "Stir-fried Crabs with Spring Onion and Ginger or 姜葱螃蟹" would have been apt. I, however, thought it was a rather innovative way of serving crabs. The sweetness of the crab meat was heightened in this dish since it was a relatively dry dish.

Nonetheless, no crabs were spared that night.

Was here because of Makan Sutra, which rated this place the best crab in Singapore.  It is just a simple hawker stall at the upgraded Old Airport Road Hawker Centre.  In view of the hot and humid weather, we have decided to order the chilli crabs and stingray as "take away".  The wait was about 40 minutes which we spent shopping at the nearby NTUC instead.  The chilli crab is unlike the usual one that we get from those seafood restaurant at East Coast, I think this store use bean paste as one of the ingridients.  But I like the taste a lot and had been there a few times already.

Went there following the MAKANSUTRA 2009 recommendation for BBQ Seafood.

The BBQ Stingray was burnt and had a weird taste. The Chilli Crab which we ordered was not as nice as we expected it to be. The meat of the crab was soggy and not firm.

Not a good experience and I certainly disagree with MAKANSUTRA's rating for this stall.